@@TheCraftBeerChannel With stouts and Porters if it is nitro serve it chilled 6-7 degrees celsius if carbonated serve it cool 7-9 degrees or if brave off the shelf.
In the US, we drink beers like American Budweiser, PBR, Coors and all other rice based beer as cold as possible. After spending time in Europe, I decided it was because, if we had to taste those beers, we would stop drinking them
@@oscarosullivan4513 Storage is, or should be, a separate issue from serving temperature. In general, storing cold is good unless you are going for certain aging effects.
@@oscarosullivan4513 What do you mean by "don't have to be"? Unless you are trying to change the beer with age, any beer will keep better at low temperature.
The first thing that really proved this to me was drinking a Belgium Dubbel. It could almost be considered an easy drinker when at lager temps, then when warmed up a little it was so much better and complex. Great overview of the temps! Cheers!
Love this video. Every beer I ever drink at home goes in the same fridge and comes out at the same temp. This has really made me think. I have always questioned why we need Guinness on an extra cold pump versus the classic pump...
Ive recently started serving my beer cold then taste it and keep tasting as it warms up to find the best temp that matches my pallet for that beer. Ill keep this information in mind for sure in the future and see how it fits my pallet. Cheers guys.
Great video as always! Love your enthusiasm! Love your attention to beer science! Love your attitude! You are my beer "Top Gear" team! Very great and similar chemistry!
Have to love that Czechs have a device for warming up beer once poured, the "Ohřívátko", basically a metal tube that you fill with hot water and hang in the glass until your beer is at the desired temperature. I remember seeing one at Pivovarsky klub in Karlin, but never actually in use.
That also used to exist in germany, but mostly for elderly pub visitors when their stomach couldn't handle the cold anymore. But i haven't seen one of those in decades by now.
Fascinating. Here in Thailand it has to be served as cold as possible, preferably with ice in the glass, as the colder it is, the less you can taste the awful piss.
I just started watching the video, but I just wanted to comment on the beginning line. I personally like my beer a little bit warmer, I keep them all in the refrigerator and when I want a beer I'll pull it out and leave it on the counter for about 10 minutes before opening it.
Based on your documentary I found that Simcoe Time Hop Beer at a bottle shop in Cambridge and drank it. I think it was my favorite beer I had while in England. Also great meeting you guys last week and thanks for the Now IPA!
Really great topic to cover. Temperature is super important if you want to get the most out of your beer. I usually do under 40F for anything "crispy"; so pilsners, crisp IPAs, helles, APAs, shandies, etc. Now things get weird, I like to serve maltier and hoppier beers colder than they should be, then naturally let them warm up in the glass as I drink them. About 40F - 50F for brown ales, marzen, ambers, witbiers, dopplebocks, and higher ABV IPAs And for imperial stouts and 120 Minute IPAs and crazy high ABV stouts and barleywines, I'll start at 45F and let them get up to 60F if the sweetness allows for it.
Great vid. As an Aussie, I tend to drink things colder then they're probably intended. Same with whisky; I like it with ice because it's hot where I live so I like cold drinks, but don't let the puritans hear that.
I definitely get the point of temperatures and flavors being very closely related - I refuse to drink red wine below room temp. But I really do just enjoy the sensation of a cold as possible beer. It's very nice.
I've had whisky barrel aged Russian imperial stouts coooolllllllddddd just yesterday at a local brewery, like 1° c but the carbonation was low on it and I enjoyed it, plus I let it warm, and they only allowed 300ml servings of that particular beer as it was a limited edition, so every 30 minutes I'd buy another one and I was only really drinking very cold beer at the start of a new glass but even then wasn't that cold, finished with a DIPA, smashed that cause it was hop forward and a little lower ABV at 8.5%, the whole day I drank like 4 or 5 imp stouts a DIPA a litre of water and ate a cheeseburger and fries. Was my 28th birthday so had to spoil myself lol. Cheers 🍻🍻
Knowledge gaps, filled. The more people who realise how important temperature is for storage and serving, for quality, full-flavoured beer, the better. Nice one chaps.
Damn I like my lagers warm and uncarbonated - I'm here for the esters! 🤑 Also, I always drink my wilds/lambic at cellar temperature so around 12 to 14°C, but you're very right, whatever temperature they are served at, just let your beers warm up and open up.
I love your videos and find them particularly interesting because until recently I used to host beer tastings for a reasonably well-known small brewer. One point, how do you know you the beers are at your recommended temperature? Thermometer? or do you have particularly funky, all singing all dancing fridge at home? 😉 😀. All the best, keep them coming chaps.
How’s about a hop forward casky boy? Like the neipa you and dark star did a video on? Would you prefer it closer to the 6 degrees or the 11ish cellar temp.
Great question! I would insist on that being as cold as cask should really go - so 10C. The hopping rates for cask NEIPA would need to be a little lower anyway.
Top video and a banging graph to go with it! Question - when at home, is there a nice bit of kit to easily check the temperature of a beer when it comes out of the fridge so you can catch it at the opportune moment for drinking!
Hmm well it is tricky because a thermometer will give the temp of a can or bottle but not the liquid...unless you dunk it which I wouldn't advise. I'd say know your fridge temp and take beers out early if you want them warmer
Assuming a separate Beer fridge, if it's just got a 1 to 5 scale, you can either use a Fridge Thermometer or get an external Thermostat with temperature prob that will turn the fridge on and off to maintain a temperature in a set range.
I only drink dark stuff so the malt thing is great. They're in my fridge constant 8c I usually serve my lower stuff at that by time it's poured and 2 mouthfuls in it'll be 10 ish and the higher stuff I take out of fridge a bit before the pour to bring out the milder temperature.
I'm keen to know your bucket list beers that you haven't managed to try yet. It seems you're getting access to more and more incredible beers, so would be a great insight. Perhaps a bucket list beer video.
this is a fantastic video. However, how do I know a beer is 6 degrees? for example, how many minutes out of the fridge to reach 12 or 6 degrees? Basically i live in a flat and don't have a cellar so i store most of my beers in the fridge. If it's not a lager type beer, i usually just leave it out for 15 minutes or even 30min if it's a strong stout but obviously have no clue what exact temperature this is. Does this method sound about right? so basically 15min out of the fridge roughly for 6 to 8 degrees? and 30mins for 10 to 12 degrees? asking for a friend lol
I prefer my beer served cold, I usually pop my beers in the freezer for 30 mins before I open them. The main difference I notice is it can mask booze and syrupiness in some higher abv beers.
I'll have to try sticking some of my boozy and syrup tasting beers in the freezer next time. I do like these type of beers too, but I don't drink them too often because when they warm up they are really boozy and sometimes hard to stomach.
@@justina.6769 I find some Belgians can be terrible for this, the first 100ml is lovely and then it slowly warms into cough medicine! Absolutely no chance I could sip them at 12 degrees.
interesting. did you develop the temperature chart on your own or are there any sources to that? where i come from we drink everything warmer but sours. we say sour is the coldest beer style and with a tipical lager like pilsner you go for 8, ipa is 10-12 and porter, stout or barley whine, also a dubbel from 14-16
No this is all from our experience. I wouldn't drink anything over 12, and serving a mixed ferm beer that cold means I don't think you'll get the most from it. Straight lambic in Belgium is served as cask temps, for example. It is, of course, personal choice though as we said at the start!
@@TheCraftBeerChannel this is some very great insight on that. you are absolutely right with the mixed fermented sours. i didnt have them in mind but the typical kettle sour. i even would prefer my lager on room temperature if i forgot to put some in the fridge than having an "ice cold" one from my neighbour.
So I just poured a beer and for the first time ever I put my baking thermometer into it to see what temp my fridge keeps beers; 7.9C for an IPA. Decent.
I'll take my thermometer with me next time I visit Germany because I can't prove it right here and now but I'm quite sure that the lager serving temperature is NOT 4 C over there (or in Austria or Czechia)
So where would a Belgian Tripel or a Hefe-Weizen fit in? Two of my favourite styles which I usually drink relatively cold I think, but I do enjoy the difference in flavour when it warms up
I'd consider them both malt forward styles (although really they are yeast forward) so Tripels at 12 and Hefes at 10. You could definitely serve Hefes colder though.
Hefes are often fruity which I usually drink on the colder side. I find Tripels are usually too fizzy and let them sit in the glass for a bit to flatten and gets a little warmer.
This immediately reminded me of Red Dog beer here in the states (if they're still in business). That beer could be frozen solid and would always taste like piss warm beer
There is no "too cold", there only is "too soon". Unless your drinking environment is outside and it is winter, there is only one direction the temperature of your beer can be going and that is up. If you serve beer at optimum temperature, it will only be optimum for a very short period of time and then it will already be too warm and never get colder again. So you must serve beer slightly below optimum temperature in a warm room and the educated beer enthusiast recognizes if the beer is too cold and will "just wait a bit" before starting to drink it.
Don't forget that we are talking about ideal DRINKING temperature, which means that the serving temperature is quite different. Consider a Pint of Lager in a warm summer day, if you serve it at 4 degrees it might jump to 8/9 degrees while you drink it or if you serve in a room temperature glass.
4C is too low for a lager. 5-7 is ideal. You will never get beer served that cold in Czechia. Another important thing is the glass temperature which should be the same as is the beer temperature.
@@TheCraftBeerChannel Thank you :) Lesson learned hard.. Bottle conditioned home brew taste changes drastically if you store hot climate room temperatures..
Great video fellas, this needs to get out there that beer served at the correct temperature will make it taste superb. It makes a huge difference to the flavour, even just one or two degrees. That's a fact. I did a video on the same subject a while back if you're interested: ruclips.net/video/ehA9grYtpXM/видео.html
There's a theory that primates sense acidity very easily because we all can't produce vitamin C. We evolved to want sour foods so we don't have a deficit.
If I could pluck you from your comfortably temperate English weather and make you live in, say, Miami for a year or two your preference for beer temp would skew to “as cold as possible.”
@@TheCraftBeerChannel, like any true Floridian, I think that the only places to drink my ice-cold beer that are better than an air conditioned room are a nice swimming pool or the ocean.
This is one of those videos that I find so interesting but when I talk about it with friends they respond, "ok cool." This is the content we need.
Same here! Fortunately I have 1 friend that’s as into all of this as I am!
This was the bulk of our comments when we started out!
@@TheCraftBeerChannel With stouts and Porters if it is nitro serve it chilled 6-7 degrees celsius if carbonated serve it cool 7-9 degrees or if brave off the shelf.
In the US, we drink beers like American Budweiser, PBR, Coors and all other rice based beer as cold as possible. After spending time in Europe, I decided it was because, if we had to taste those beers, we would stop drinking them
You guys are on a roll! So many interesting videos lately!
Thanks so much!
Finally the video I wanted. I store my ales in a cool dry dark place Pale ales,red ales and porters and stouts.
@@oscarosullivan4513 Storage is, or should be, a separate issue from serving temperature. In general, storing cold is good unless you are going for certain aging effects.
@@markhamstra1083 I prefer keeping the beers that don’t have to be kept in the fridge in a cool dry dark place.
@@oscarosullivan4513 What do you mean by "don't have to be"? Unless you are trying to change the beer with age, any beer will keep better at low temperature.
"I think there's almost like a nice little story you can have in every glass..." Love it!
The Craft Beer Channel: Giving you a better beer experience without judgement since 2013! Great chart, and great sciencey explanation, guys!
Ohhhh you have the barrel aged Fremont, one of my favorites. The last one i had was the “Dark Star” and it was something special.
“And therefore, darling, we need a fifth beer fridge”
The first thing that really proved this to me was drinking a Belgium Dubbel. It could almost be considered an easy drinker when at lager temps, then when warmed up a little it was so much better and complex. Great overview of the temps! Cheers!
Love this video. Every beer I ever drink at home goes in the same fridge and comes out at the same temp. This has really made me think. I have always questioned why we need Guinness on an extra cold pump versus the classic pump...
Ohhh, a fancy diagram.
I enjoy starting cold and letting the beer open up. Cheers!
Ive recently started serving my beer cold then taste it and keep tasting as it warms up to find the best temp that matches my pallet for that beer. Ill keep this information in mind for sure in the future and see how it fits my pallet. Cheers guys.
Well, I guess the honeymoon is over. Johnny made Brad fill his own glass! 🤣🤣
Great video as always! Love your enthusiasm! Love your attention to beer science! Love your attitude! You are my beer "Top Gear" team! Very great and similar chemistry!
Have to love that Czechs have a device for warming up beer once poured, the "Ohřívátko", basically a metal tube that you fill with hot water and hang in the glass until your beer is at the desired temperature. I remember seeing one at Pivovarsky klub in Karlin, but never actually in use.
That also used to exist in germany, but mostly for elderly pub visitors when their stomach couldn't handle the cold anymore. But i haven't seen one of those in decades by now.
Another cracking video guys, production value is always so high and I love the informative style.
Awesome diagram, I just blasted it to all my beer friends, haha
Goldilocks temperature baby! Excellent infotainment gents, echoing the comments below, you're on fire.
Fascinating. Here in Thailand it has to be served as cold as possible, preferably with ice in the glass, as the colder it is, the less you can taste the awful piss.
Sounds like the beer in Indonesia too
I just started watching the video, but I just wanted to comment on the beginning line. I personally like my beer a little bit warmer, I keep them all in the refrigerator and when I want a beer I'll pull it out and leave it on the counter for about 10 minutes before opening it.
You have excellent restraint
New to the channel, love what I'm seeing. Keep up the good work.
Based on your documentary I found that Simcoe Time Hop Beer at a bottle shop in Cambridge and drank it. I think it was my favorite beer I had while in England. Also great meeting you guys last week and thanks for the Now IPA!
spot on...good stuff
Really great topic to cover. Temperature is super important if you want to get the most out of your beer.
I usually do under 40F for anything "crispy"; so pilsners, crisp IPAs, helles, APAs, shandies, etc.
Now things get weird, I like to serve maltier and hoppier beers colder than they should be, then naturally let them warm up in the glass as I drink them.
About 40F - 50F for brown ales, marzen, ambers, witbiers, dopplebocks, and higher ABV IPAs
And for imperial stouts and 120 Minute IPAs and crazy high ABV stouts and barleywines, I'll start at 45F and let them get up to 60F if the sweetness allows for it.
Great vid. As an Aussie, I tend to drink things colder then they're probably intended. Same with whisky; I like it with ice because it's hot where I live so I like cold drinks, but don't let the puritans hear that.
That’s because Australian lagers are so bad we need to drink it freezing so our taste buds don’t work properly
What about whiskey stones?
Damn, so interesting ! I'll change my way to drink beers from now on!
Btw, where did you get this West Coast IPA tee ? I need it !!!!
Please do a vid tasting that B-Bomb! :D From our neck of the woods, and an all-time fave
Finally someone who adresses the temperature of beer!
Did we get it right?
People serving carbonated porters and stouts below 7 degrees celsius bother me.
I definitely get the point of temperatures and flavors being very closely related - I refuse to drink red wine below room temp. But I really do just enjoy the sensation of a cold as possible beer. It's very nice.
Fascinating stuff. I need to drop the temp of my fridge a few degrees. Cheers
Bloody hell chaps! Great video as usual but looks like I need a trip to Currys to get about 5 new fridges!
I've had whisky barrel aged Russian imperial stouts coooolllllllddddd just yesterday at a local brewery, like 1° c but the carbonation was low on it and I enjoyed it, plus I let it warm, and they only allowed 300ml servings of that particular beer as it was a limited edition, so every 30 minutes I'd buy another one and I was only really drinking very cold beer at the start of a new glass but even then wasn't that cold, finished with a DIPA, smashed that cause it was hop forward and a little lower ABV at 8.5%, the whole day I drank like 4 or 5 imp stouts a DIPA a litre of water and ate a cheeseburger and fries. Was my 28th birthday so had to spoil myself lol. Cheers 🍻🍻
Too cold
I love my double New Englands, and i always store and serve at 4-6. Personal preference.
Great video!
Nice tree graph!
Knowledge gaps, filled. The more people who realise how important temperature is for storage and serving, for quality, full-flavoured beer, the better. Nice one chaps.
Damn I like my lagers warm and uncarbonated - I'm here for the esters! 🤑 Also, I always drink my wilds/lambic at cellar temperature so around 12 to 14°C, but you're very right, whatever temperature they are served at, just let your beers warm up and open up.
I’ve changed my fridge temperature from 3°c to 4°c. It’s a start!
Whatever temperature you want!
I like the brulosophy method of serve all beer highly carbonated and cold, then you can let it warm up or degas in the glass to taste
I love your videos and find them particularly interesting because until recently I used to host beer tastings for a reasonably well-known small brewer. One point, how do you know you the beers are at your recommended temperature? Thermometer? or do you have particularly funky, all singing all dancing fridge at home? 😉 😀. All the best, keep them coming chaps.
Thank you! I always wanted to know. I find some beers are better are better at room temperature.
Great video. You should turn the diagram into a poster - either for sale or downloadable as a PDF
Nice thought! Will look into it!
How’s about a hop forward casky boy? Like the neipa you and dark star did a video on? Would you prefer it closer to the 6 degrees or the 11ish cellar temp.
Great question! I would insist on that being as cold as cask should really go - so 10C. The hopping rates for cask NEIPA would need to be a little lower anyway.
It’s hot here.
I like my beer cold.
😁😎🖖
Top video and a banging graph to go with it! Question - when at home, is there a nice bit of kit to easily check the temperature of a beer when it comes out of the fridge so you can catch it at the opportune moment for drinking!
Hmm well it is tricky because a thermometer will give the temp of a can or bottle but not the liquid...unless you dunk it which I wouldn't advise. I'd say know your fridge temp and take beers out early if you want them warmer
Assuming a separate Beer fridge, if it's just got a 1 to 5 scale, you can either use a Fridge Thermometer or get an external Thermostat with temperature prob that will turn the fridge on and off to maintain a temperature in a set range.
any special rules for ales and best bitters? a hang up from my dad I tend to drink at room temperature but perhaps that is not the best option?
Cask temps for any beer born on the cask taps, so 10 or 12 if you prefer it a little warmer
@@TheCraftBeerChannel Thanks
I like what I drink and I drink what I ruddy well like, so there😉🍻
I only drink dark stuff so the malt thing is great. They're in my fridge constant 8c I usually serve my lower stuff at that by time it's poured and 2 mouthfuls in it'll be 10 ish and the higher stuff I take out of fridge a bit before the pour to bring out the milder temperature.
I keep my ales pale, mid and black in a cool dry dark place
So for hazy New England DIPA you would recommend Storing in fridge at what temperature?
6c
Thanks for the reply so this is a storage temp not a serving temperature correct ?
I'm keen to know your bucket list beers that you haven't managed to try yet. It seems you're getting access to more and more incredible beers, so would be a great insight. Perhaps a bucket list beer video.
I had a heart breaking cold, cold beer this summer. I found Steady Rollin Man on tap but it was served to me at about 1c…
At its best around halfway down I imagine!
brad’s single button is giving me SERIOUS “aggressively unbuttoned” vibes
this is a fantastic video. However, how do I know a beer is 6 degrees? for example, how many minutes out of the fridge to reach 12 or 6 degrees? Basically i live in a flat and don't have a cellar so i store most of my beers in the fridge. If it's not a lager type beer, i usually just leave it out for 15 minutes or even 30min if it's a strong stout but obviously have no clue what exact temperature this is. Does this method sound about right? so basically 15min out of the fridge roughly for 6 to 8 degrees? and 30mins for 10 to 12 degrees? asking for a friend lol
Sounds like a video we need to do! But sounds about right. I give 30 mins for an imp stout so I reckon 8 will be around 15.
Utility rooms can be cool on top of being dark and dry.
16:55 Jonny is a Hammer confirmed
I prefer my beer served cold, I usually pop my beers in the freezer for 30 mins before I open them. The main difference I notice is it can mask booze and syrupiness in some higher abv beers.
I'll have to try sticking some of my boozy and syrup tasting beers in the freezer next time. I do like these type of beers too, but I don't drink them too often because when they warm up they are really boozy and sometimes hard to stomach.
@@justina.6769 I find some Belgians can be terrible for this, the first 100ml is lovely and then it slowly warms into cough medicine! Absolutely no chance I could sip them at 12 degrees.
This is bonkers to me! Thr booziness is the joy - all those amazing phenols and esters. But as we say, drink how you enjoy!
There must be Belgian monks falling on their mash paddles after reading this!
Cold kills flavour
Pretty interesting, but then again I'm not going to be adjusting my fridge temp depending on what sort of beer I happen to put in it.
Or leave it out of the fridge until it reaches the desired temperature?
interesting. did you develop the temperature chart on your own or are there any sources to that? where i come from we drink everything warmer but sours. we say sour is the coldest beer style and with a tipical lager like pilsner you go for 8, ipa is 10-12 and porter, stout or barley whine, also a dubbel from 14-16
No this is all from our experience. I wouldn't drink anything over 12, and serving a mixed ferm beer that cold means I don't think you'll get the most from it. Straight lambic in Belgium is served as cask temps, for example. It is, of course, personal choice though as we said at the start!
@@TheCraftBeerChannel this is some very great insight on that. you are absolutely right with the mixed fermented sours. i didnt have them in mind but the typical kettle sour.
i even would prefer my lager on room temperature if i forgot to put some in the fridge than having an "ice cold" one from my neighbour.
So I just poured a beer and for the first time ever I put my baking thermometer into it to see what temp my fridge keeps beers; 7.9C for an IPA. Decent.
I'll take my thermometer with me next time I visit Germany because I can't prove it right here and now but I'm quite sure that the lager serving temperature is NOT 4 C over there (or in Austria or Czechia)
Don't waste your time it won't be. We are talking about drinking at home, and your fridge SHOULD be below 5 so that is our suggestion for serve
No American ever said - I want to drink my beer warmer!
Great video tho!
So where would a Belgian Tripel or a Hefe-Weizen fit in? Two of my favourite styles which I usually drink relatively cold I think, but I do enjoy the difference in flavour when it warms up
I'd consider them both malt forward styles (although really they are yeast forward) so Tripels at 12 and Hefes at 10. You could definitely serve Hefes colder though.
Hefes are often fruity which I usually drink on the colder side.
I find Tripels are usually too fizzy and let them sit in the glass for a bit to flatten and gets a little warmer.
tripels or quads you can easily drink at 12-14 deg (also what rochefort recommends for the 10). tripels rather on the lower end of that spectrum.
This immediately reminded me of Red Dog beer here in the states (if they're still in business). That beer could be frozen solid and would always taste like piss warm beer
Definitely adding the phrase "Crispy Boys" to my vocabulary. Is it 'boys', or 'boyz' though?
Usually bois lol
There is no "too cold", there only is "too soon". Unless your drinking environment is outside and it is winter, there is only one direction the temperature of your beer can be going and that is up. If you serve beer at optimum temperature, it will only be optimum for a very short period of time and then it will already be too warm and never get colder again. So you must serve beer slightly below optimum temperature in a warm room and the educated beer enthusiast recognizes if the beer is too cold and will "just wait a bit" before starting to drink it.
Fuck, I love cold (sometimes not too cold) beers
Don't forget that we are talking about ideal DRINKING temperature, which means that the serving temperature is quite different. Consider a Pint of Lager in a warm summer day, if you serve it at 4 degrees it might jump to 8/9 degrees while you drink it or if you serve in a room temperature glass.
Red ale for me.
Put that diagram on a poster!
You remind me of energetic wine snobs.
Thank you?
@@TheCraftBeerChannel not meant as a compliment, but if you admire wine snobs, then you can of course take it as a compliment.
Hey is there a name for your regional English accents? Just curious.
Erm... Brad is south London. Jonny just southern.
In India room temperature is around 25-29°C so we will have a difficult time
Aaron rodgers doppelgänger with the beer tips
Never had this one before!
4C is too low for a lager. 5-7 is ideal. You will never get beer served that cold in Czechia. Another important thing is the glass temperature which should be the same as is the beer temperature.
Ah but the Czechs drink lightning fast, in small doses, with chilled glasses. Ain't no one doing that at home.
@@TheCraftBeerChannel I do🙂
Beer should be served at 1 degree Celsius
I'm fairly certain you have never been served a beer that cold.
@@TheCraftBeerChannel oh i have, and it's delicious
Next video; what temperature should I store my homebrew?
COLD COLD COLD. Especially if you bottle condition.
@@TheCraftBeerChannel Thank you :) Lesson learned hard.. Bottle conditioned home brew taste changes drastically if you store hot climate room temperatures..
serve at the alcohol percentage in degrees
Great video fellas, this needs to get out there that beer served at the correct temperature will make it taste superb. It makes a huge difference to the flavour, even just one or two degrees. That's a fact.
I did a video on the same subject a while back if you're interested:
ruclips.net/video/ehA9grYtpXM/видео.html
What about wheat beer?
I'd go for malty temps, so 6C or 8C
I disagree that no beer should be served over 12°. Lambics are perfect at 16-18°.
And like we said up top it's all personal preference but in our opinion no beers actually benefit from being higher than 12.
There's a theory that primates sense acidity very easily because we all can't produce vitamin C. We evolved to want sour foods so we don't have a deficit.
(abv/2)+5
Stouts are gas mark 6 for an hour, no alternative!
Nitro 6 degrees celsius carbonated 7-9 degrees celsius or in some parts of Ireland namely Waterford off the shelf.
serve the beer cold, it warms up in the glass
Now...to find a fridge that has zones
Many wine fridges have at least two zones, for red and white.
If I could pluck you from your comfortably temperate English weather and make you live in, say, Miami for a year or two your preference for beer temp would skew to “as cold as possible.”
Then a stout or porter is ideal.
@@oscarosullivan4513 in Miami, in July or August any beer can be ideal - if it’s cold enough.
Ha! But you drink it all in air conditioned rooms!
@@TheCraftBeerChannel, like any true Floridian, I think that the only places to drink my ice-cold beer that are better than an air conditioned room are a nice swimming pool or the ocean.
@@reddogdude Beer and bodies of water don’t mix.
But a Baltic Porter is a lager? Checkmate atheist ha.
edit: ooh cool in the middle, I'll leave mine out of the fridge for a bit then
if you dont like it ice cold, you havent been working hard
It falls down to style. Pilsner’s and Irish Dry Stouts are very crisp and refreshing.